One-Pan Rice and Sausage Skillet
Ingredient
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11 ounces chicken sausage, sliced into coins
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3 tablespoons dry white wine
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2 tablespoons olive oil
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1 medium onion, diced
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1 clove garlic, minced
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½ cup water
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1 tablespoon lemon juice
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1 cube chicken bouillon
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1 (8 ounce) can whole kernel corn, drained
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1 (8 ounce) can cream-style corn
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1 (8.8 ounce) pouch cooked basmati rice
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ground black pepper to taste
Direction
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Cook sausage in a large skillet over medium heat until golden brown, 5 to 7 minutes. Remove sausage to a plate.
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Pour wine into the hot skillet to deglaze the pan; bring to a boil while scraping the browned bits of sausage off the bottom of the pan with a wooden spoon. Add olive oil, followed by onion and garlic. Saute until onion is soft, about 4 minutes. Add water, lemon juice, and bouillon cube; mix well and bring to a boil. Fold in corn, creamed corn, and rice. Season with pepper.
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Mix well, gently breaking apart the rice. Simmer for 5 minutes. Add sausage and serve.
